I LOVE scones. I’ve already made date walnut scones (gf + v) for the royal wedding last May, and they were absolutely scrumptious. But after having experienced my first afternoon tea (and watching way too much of the Great British Bake Off), I thought it was time I’d try baking traditional British scones.

What better recipe to adapt than that of Claridge’s. Claridge’s is one of the finest hotels in London, most famous for their afternoon tea. So naturally, when Food 52 published the hotel’s scones, I needed to try them. And of course, I replaced all the gluten and dairy – the brits wouldn’t be too proud at the sound of this. But after taking a bite out of these, they might change their mind 🙂

These scones have the perfect crumb, with a slightly crispy outside and soft inside – perfect for a slather of jam. And of course, a cup of tea.

The most important element of perfecting these magical scones is getting the substitutions right. Below are my suggestions:

• Replace all-purpose flour with… King Arthur’s Gluten-Free Measure for Measure Flour. Some other gluten-free flours are too starchy, rendering a squishy scone, while others have a strong flavor that does not match a proper, light scone. Out of the brands that I have tried, this one seems to be the best.
• Replace butter with… Earth Balance’s natural spreads. My favorite, or favourite, is their soy free buttery spread. I would not recommend using coconut oil in this recipe because the flavor can be overwhelming.
• Replace milk with… almond milk or any of your favorite plant-based milks!
• Replace buttermilk with… your plant-based milk and a little lemon juice. The acidity of the lemon helps the milk curdle like buttermilk.

Other notes:

• Use caster sugar! Caster sugar’s grain is that between granulated sugar and powdered sugar. It’s extremely important in getting a light scone – and British baking in general.
• Measure out your ingredients on a scale. This ensures precision, just like Claridge’s itself.

Claridge’s Scones made GF and DF (adapted from Food 52)

Makes 8 big scones

Ingredients

• 330g gluten-free flour
• 60g caster sugar
• 1 1/2 tbsp baking powder
• 1/4 tsp salt
• 3 1/4 ounces cold dairy-free butter, cubed
• 3 3/4 ounces dairy-free buttermilk (put 1/2 tbsp lemon juice and fill with almond milk until the scale read 3 3/4 ounces, then let this rest for one minute)
• 3 ounces almond milk
• 1/4 tsp vanilla beans
• 1 beaten egg with a pinch of salt, for the egg wash

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt, then add the dairy-free butter and rub into the flour mixture with your fingers until you have a fine crumb. Transfer to a smaller container, cover and leave to rest in the refrigerator for three hours.
2. After the crumb mixture has chilled, preheat the oven to 475 degrees Fahrenheit.
3. Slowly mix in the dairy-free buttermilk and almond milk into the crumb mixture until the dough comes together.
4. On a lightly floured surface, roll out the dough to form a circle with an 8-inch diameter, and then cut out 8 scones with a knife. Transfer the scones to the prepared baking tray.
5. Using a pastry brush, carefully brush the tops with the egg wash. Claridge’s bakers like to let their scones sit out for 20 minutes at room temperature to give the baking powder a chance to activate before we bake them, and I recommend this step.
6. Bake until evenly golden, about 13-15 minutes, since they are rather big. Leave to cool for 5 minutes, then serve warm.
7. To serve: These are best to eat on the day of baking. However, leftover scones can be frozen and will remain good for up to three weeks: as needed, defrost completely, then reheat in a preheated 350 degree Fahrenheit for 3 minutes.

I hope you enjoy my venture across the pond with these quintessentially British scones!